Influence of alkali and temperature on glucomannan gels at high concentration
- Author
- HERRANZ, Beatriz1 ; TOVAR, Clara A2 ; SOLO-DE-ZALDIVAR, Beatriz1 ; JAVIER BORDERIAS, A1
[1] Department of Products, Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (ICTAN-CSIC), c/José Antonio Nováis 10, 28040 Madrid, Spain
[2] Department of Applied Physics, Faculty of Sciences, University of Vigo, As Lagoas, 32004 Ourense, Spain - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2013, Vol 51, Num 2, pp 500-506, 7 p ; ref : 1/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Deacetylation Gelling agent Glucomannan Rheological analysis
- Keyword (fr)
- Alcali Analyse Concentration Désacétylation Glucomannane Gélifiant Température Additif alimentaire
- Keyword (en)
- Alkali Analysis Concentration Deacetylation Glucomannan Gelling agent Temperature Food additive
- Keyword (es)
- Alcali Análisis Concentración Desacetilación Glucomanano Gelificante Temperatura Aditivo alimentario
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27028999
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.lwt.2012.11.023 
https://dx.doi.org/10.1016/j.lwt.2012.11.023
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